recipe

May 23, 2020

Creamy Dill Macaroni Salad

Creamy Dill Macaroni Salad

Memorial Day is my birthday weekend and I usually spend it at my cabin in Ely. This weekend will be a smaller affair due to COVID. I usually cook on the weekend, and this weekend we have a menu that can be sent to go with my niece and my daughter in case it’s raining and our socially distant plans are foiled.

We are going to start with ham, rolls, mustard and this macaroni salad and baked macaroni and cheese. My husband likes cold macaroni salad and ham salads and basically anything with mayonnaise, so I thought I would lighten it up a bit with yogurt and buttermilk.

Creamy Dill Macaroni Salad

Creamy Dill Macaroni Salad

Ingredients

  • Kosher salt and freshly ground pepper
  • 1/2 c chopped dill pickles pickles
  • 2 large stalks celery, chopped (I like to include the leaves)
  • 2 scallions, trimmed and thinly sliced
  • ¼ c mayonnaise
  • ¼ c plain Greek yogurt
  • 1/4 c buttermilk
  • 1/4 c chopped fresh Italian parsley
  • ¼ c chopped fresh dill
  • ¼ c drained jarred pickled banana peppers, plus 3 tablespoons brine
  • 2 tbsp Dijon mustard
  • 1 tsp fresh lemon zest and juice (from 1 large lemon)
  • 16 oz cooked elbow macaroni

Instructions

  1. Bring a large pot of salted water to a boil.
  2. While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, yogurt, buttermilk, parsley, dill, peppers and brine, mustard, lemon zest, and juice. Season with salt and pepper.
  3. Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
  4. Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled.
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